Buttermilk Pancakes Recipe

Pancakes stacked on a plate, drizzled with syrup.

5 from 3 votes

Start your morning with these dreamy Buttermilk Pancakes—soft, fluffy, and irresistible. Pile them high and add your favorite toppings for a breakfast worth waking up for.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 126kcal

Author: Andrea

Ingredients

1 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt
1 large egg
2 Tbsp butter melted
1 1/4 cups buttermilk
1/2 tsp vanilla extract

Instructions

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small mixing bowl, add the buttermilk, egg, melted butter, and vanilla extract. Lightly beat until combined.
Add the wet ingredients to the dry ingredients and mix until just combined, being sure not to overmix. Lumps make for fluffy pancakes!
Place a pan over medium heat and add ½ tbsp. of butter. Scoop the batter out using a ¼ measuring cup and pour it into the center of the heated pan. Allow the pancakes to cook for approximately 2 minutes, or until you see small bubbles on the surface of the pancake. Flip, and cook pancakes for 1 additional minute. The pancakes should be lightly golden brown in color.

Notes

Recipe Source: Adapted from A Cozy Kitchen, Buttermilk Pancakes

-Can make 8-10 pancakes, depending on how big you make them.

-For a healthier option, try substituting ½ c. of all-purpose flour for whole wheat flour. Adding 1-2 additional tablespoons of buttermilk might be necessary.

-Blueberries, raspberries, chocolate chips, or bacon can be added to the batter as the last and final step (before cooking them).

To STORE leftover pancakes, let them cool completely, then place them in an airtight container or Ziploc bag. Refrigerate for up to 5 days.

For longer storage, place wax or parchment paper between the pancakes and store them in a Ziploc bag or airtight container. You can also arrange them in a single layer on a baking sheet, FREEZE them until solid, and then transfer them to a freezer-safe bag. Pancakes can be frozen for up to 2 months.

To REHEAT, microwave frozen pancakes for about 20 seconds per pancake. For a larger batch of pancakes, place them on a sheet pan covered with aluminum foil and warm in a 350-degree Fahrenheit oven for about 10 minutes.

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